Baked sea bass with barley pilaf and watercress

    1 hour 5 min

    Barley and celery add vitamins and minerals to this dish, while their textures enhance the delicate flesh and wonderful flavour of sea bass.

    6 people made this

    Serves: 4 

    • 2 tablespoons vegetable oil, plus extra for brushing
    • 1 small onion, finely chopped
    • 1 celery stick, finely chopped
    • 200g (7oz) pearl barley
    • 125ml (4fl oz) white wine or cider
    • 1 litre (1¾ pints) fish stock
    • 4 fillets sea bass, about 115g (4oz) each
    • 25g (1oz) chopped fresh mixed herbs, such as parsley, chervil, chives, dill or rocket
    • Salt and pepper
    • 40g (1½ oz) watercress

    Prep:5min  ›  Cook:1hr  ›  Ready in:1hr5min 

    1. Heat the oil in a large saucepan. Add the onion and celery and cook for 5 minutes, stirring occasionally. Add the barley and cook, stirring, for a further 2-3 minutes, until fragrant.
    2. Add the wine or cider to the pan and simmer until the liquid has evaporated. Add the fish stock, bring to the boil and cook, stirring frequently, for 40-50 minutes, until the barley is tender and the mixture is soupy. Add a little hot water if it is becoming too dry.
    3. Shortly before the end of cooking, heat the oven to 200°C (400°F, gas mark 6). Brush an ovenproof skillet lightly with oil and place it over a high heat until very hot. Lightly season the sea bass fillets and place in the pan, skin side down, pressing down with a fish slice to sear the skin. Cook for 1-2 minutes, then transfer the pan to the hot oven and bake for 10 minutes.
    4. Add the herbs to the cooked barley and mix, adding salt and pepper to taste. Spoon the barley onto warmed serving plates and top with the roast fish. Serve with the watercress.


    In place of sea bass, try gurnard, John Dory, mullet or salmon.

    Nutrients per serving

    Vitamins B12, C

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    Reviews in English (2)


    This was an OK recipe. I think the barley pilaf was in need of something else. Maybe some garlic? or perhaps a little parmesan. Not sure what, but it needed something.  -  15 Jan 2010


    Didn't make the pilaf or whatever, but the timings/cooking method for the Sea bass is smack on. Nice one.  -  20 Mar 2010